Paleo Hot Artichoke Dip

Total time35 min

Prep time10 min

Cook time25 min

Chopped artichoke hearts bring a briny, tender bite to this warm, bubbling dip, brightened with garlic, onion powder, and a hit of crushed red pepper for anyone who likes a little heat. Everything gets folded together until creamy and smooth, then spread into a baking dish and baked until the top turns deep golden and the edges bubble around the sides. It's the kind of appetizer that disappears fast at a gathering, scooped up warm straight from the dish. Serve it with your favorite dippers for a savory, garlicky starter that fits neatly into a Paleo spread without any fuss. This one's a keeper for game day, potlucks, or whenever you need a crowd-pleasing hot dip on the table.

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Ingredients

8 servings

8 oz cream cheese, softened
Kite Hill Plain Almond Milk Cream Cheese Style Spread, 8 oz Treeline Plain Cashew Cream Cheese, 8oz
See all
½ cup sour cream
½ cup mayonnaise
1 can (14 oz) artichoke hearts, drained and roughly chopped
1 cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cloves garlic, minced
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
¼ tsp black pepper
¼ tsp salt

For serving

crackers or sliced bread, for serving

Instructions

1
Preheat the oven to 375°F (190°C).
2
In a medium mixing bowl, beat the cream cheese with a hand mixer or wooden spoon until smooth and lump-free. Add the sour cream, mayonnaise, garlic, onion powder, black pepper, salt, and red pepper flakes, if using, and stir until fully combined.

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